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Author:(Ijarotimi OS)

1.Determination of Amino Acid Content and Protein Quality of Complementary Food Produced from Locally Available Food Materials in Ondo State, Nigeria

Ijarotimi OS & Olopade AJ

Malaysian Journal of Nutrition 2009;15(1):87-95

2.Comparative Study of Nutritional Profiles and Phytochemical Components of Raw, Blanched and Fermented Flour from the Leaves of Moringa olezfera lam

Ijarotimi OS ; Fagbemi, TN ; Osundahunsi OF

Malaysian Journal of Nutrition 2013;19(3):371-382

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